| Ingredients: 1 1/2 Cup(s) shredded cabbage, red 1 1/2 Cup(s) shredded cabbage 1 1/4 Cup(s) thinly sliced onion, yellow 1/2 Cup(s) thinly sliced pepper, red bell 1/2 Cup(s) shredded carrot 1 Teaspoon(s) celery seed 1 Teaspoon(s) mustard, dry 3/4 Teaspoon(s) mustard seeds 1/2 Teaspoon(s) turmeric 1 1/2 Tablespoon(s) Sea salt 1/2 Teaspoon(s) freshly grated ginger |
Directions:
Combine all the above ingredients in a large mixing bowl, and toss to combine. Massage with your hands until the vegetables begin to soften and exude their juices. Pack into a 1 qt Mason jar and press down the chow chow until liquid begins to rise above the level of the solids. Weight the vegetables down with a smaller jar of water or a bottle which fits inside the mouth of the jar, and cover the whole thing with a tea towel secured with a rubber band. Allow to ferment for several days to several weeks, making sure the fermenting veggies stay covered by liquid. Add brine if necessary to keep it submerged. When you like the level of sourness, serve and store remainder in the fridge, where it will keep for months. |